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Vegetable Lasagne
  • 500g pumpkin or sweet potato, peeled and sliced
  • 2 bunches English spinach or young silver beet, washed and sliced
  • 500g reduced-fat ricotta
  • 6 spring onions, sliced
  • ½ cup chopped parsley
  • 12 sheets instant lasagne*, softened in hot water
  • 425g jar tomato pasta sauce
  • 2 eggs
  • 2 tablespoons plain flour
  • 2 cups low-fat milk
  • Pinch pepper and ground nutmeg to taste
  • ½ cup grated Parmesan or Romano cheese
  1. Preheat oven to 180 °C.
  2. Steam the pumpkin for 3 minutes, then cool.
  3. Plunge spinach into boiling water until wilted and drain well to remove excess liquid.
  4. In a large bowl combine drained spinach, ricotta, onion and parsley.
  5. Arrange 3 sheets of lasagne on the base of an ovenproof pan (33cm x 23cm).
  6. Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture.
  7. Repeat twice and top with remaining lasagne sheets.
  8. To make topping, break eggs into flour and mix well to remove lumps.
  9. Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened.
  10. Add pepper, pour over top of lasagne and sprinkle with cheese.
  11. Bake for 30 minutes or until golden brown.


Veggie lasagne

Step 1

Steam pumpkin, then cool. Plunge spinach into boiling water until wilted.

Step 2

Arrange lasagne sheets and top with 1/3 pumpkin, tomato sauce and spinach ricotta mixture.

Step 3

Repeat twice and top with remaining lasagne sheets.

Step 4

Make topping and pour over top of lasagne.

Step 5

Sprinkle with cheese.


  • Can be gluten free with simple swap such as gluten free lasagne.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Steamer Saucepan
  • Large bowls
  • Ovenproof baking dish with high sides
  • Grater



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

672g Quantity per serving Quantity per 100g
Energy 3338kJ 496kJ
Protein 39.6g 5.9g
Fat, total 15.1g 2.2g
— Saturated 5.2g 0.8g
Carbohydrate 115.1g 17.1g
— Sugars 20.5g 3.0g
Fibre 15.9g 2.4g
Sodium 776mg 115mg